EL SALVADOR CITY, Misamis Oriental (PIA) -- The Agricultural Training Institute-Regional Training Center (ATI-RTC)-10 recently hosted a three-day training event for 30 agriculture extensionists, farmers, and representatives from various sectors on March 25–27 to enhance agricultural practices and promote the utilization of herbs and spices.
Experts from Greenminds Inc., including Rose Mary B. Lomarda, Lonalyn A. Sulatan, Ryan Rye A. Besar, and business president Reynaldo Gil "Datu" G. Lomarda, led the course, which covered fundamental knowledge of growing and processing herbs and spices.
Melanie P. Garucho, learning site operator at Garrucho's Integrated Farm, shared her expertise on herb and spice utilization. The training program included lectures and hands-on demonstrations, where participants learned about soil media preparation, herb planting, good manufacturing practices, and processing herbs into various products like tea, pesto, and juices. They also gained knowledge on packaging and labeling their processed herb products.
An herb identification activity was part of the training, challenging participants to familiarize themselves with the physical appearance of different herbs. This skill is crucial to effectively recognizing and utilizing herbs. The training also emphasized the medicinal value of herbs and spices, highlighting their importance in promoting health and well-being. The training encouraged participants to integrate innovative processing techniques to enhance the value of their future herb products.
Following the program, participants acquired useful skills and a renewed appreciation for the potential of spices and herbs. With this newfound ability, they may now impart their knowledge and skills to their local farms, towns, and cities, helping to spread the technique for producing herbs and spices more widely.
Participants received education on the medicinal value of herbs and spices, highlighting their significance in promoting health and well-being, in addition to the technical aspects. By incorporating innovative processing techniques, participants were encouraged to add value to their future herb products.
As the training wrapped up, participants departed with a wealth of practical skills and a renewed understanding of the immense potential of herbs and spices. Armed with this knowledge, they are now poised to disseminate their expertise across their communities, cities, and farms, catalyzing further advancements in herb and spice production technology. (ATI-10/PIA-10)
